Cajun shrimp is easy dish with French, Southern influences

Published 1:30 am Wednesday, August 8, 2018

By Linda Gassenheimer / Tribune News Service

Cajun cooking is a combination of French and Southern cuisine. This easy recipe for Cajun Shrimp uses prepared Cajun spice seasoning and beer to flavor the shrimp.

Although Cajun and Creole cooking differ in many respects, rice is an important staple in both. Red beans and rice is a basic Creole dish that completes this meal.

Serve with a green salad.

Helpful hints: Look for raw, peeled, deveined shrimp in the seafood department or frozen food section. Minced garlic, diced onion and tomato can be found in the produce section of the supermarket. If you can’t find minced garlic, two crushed medium garlic cloves can be used instead. If Cajun seasoning is not available, use a chili seasoning or one for blackening fish or meat instead.

Quick fix: Make the rice and beans, then make the shrimp.

Cajun shrimp

2 teaspoons olive oil

2 teaspoons minced garlic

½ tablespoon prepared Cajun spice seasoning

¾ pound large raw, peeled and deveined shrimp

2 teaspoons Worcestershire sauce

¾ cup beer

2 teaspoons cornstarch

2 tablespoons cold water

2 tablespoons chopped parsley (optional)

Hot pepper sauce

Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add garlic, Cajun spice seasoning and Worcestershire sauce. Saute 30 seconds.

Add shrimp and saute 2 minutes. Remove shrimp to a plate, raise heat to high and add beer. Reduce beer for 2 minutes. Mix cornstarch with water and add to beer. Stir to thicken sauce, about 1 minute.

Remove skillet from heat and add shrimp. Sprinkle parsley on top. Serve with hot pepper sauce on the side.

Makes 2 servings. Nutrition per serving: 247 calories (20 percent from fat), 5.4 grams fat (0.8 grams saturated, 2.3 grams monounsaturated), 276 milligrams cholesterol, 35.1 grams protein, 8.9 grams carbohydrates, 0.4 grams fiber, 751 milligrams sodium.

Creole rice and red beans

1 package microwave brown rice (1½ cups cooked)

1 cup canned reduced-sodium red kidney beans, rinsed and drained

Several drops red pepper sauce

2 teaspoons olive oil

Salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1½ cups rice and reserve remaining rice for another time. Place beans in a bowl and add several drops hot pepper sauce. Toss well. Add the rice to the beans with oil and salt and pepper to taste. Toss well.

Makes 2 servings. Nutrition per serving: 244 calories (23 percent from fat), 6.1 grams fat (1.1 grams saturated, 2.7 grams monounsaturated), no cholesterol, 5.3 grams protein, 41.8 grams carbohydrates, 3.2 grams fiber, 27 milligrams sodium.